Ingredients

The following ingredients have 12 Servings
  • 1 coconut flour pie crust (unbaked)
  • 1 cup coconut milk (canned)
  • ¼ cup lemon juice
  • ⅔ teaspoon lemon stevia drops (or 1/2 cup sweetener plus 1/2 teaspoon lemon extract)
  • 3 large eggs (separated)
  • 1 teaspoon glucomannan powder (or 2-3 teaspoons of xanthan or guar gum)
  • ½ teaspoon vanilla extract
  • ¼ teaspoon cream of tartar
  • ¼ cup low carb sugar substitute

Instruction

  • Bake pie crust at 400°F for 10 minutes. Set aside.
  • In medium mixing bowl, blend coconut milk, lemon juice, lemon monk fruit, 3 egg yolks, and glucomannon with electric mixer.
  • Spread filling into baked pie crust. Shield edges with foil or a pie shield and bake at 350°F for about 10 minutes or until custard is soft set.
  • In a clean mixing bowl with clean beater, whip the 3 egg whites with the vanilla extract and cream of tartar at medium speed until soft peaks form. Gradually add the low carb granular sweetener a little at a time on high speed until stiff glossy peaks form.
  • Spread over lemon filling and make several peaks with the back of a spoon.
  • Bake at 350°F for 10 minutes. Cool on rack before refrigerating.